Apricot Ginger Teriyaki Glazed Salmon Poke Bowl

Apricot Ginger Teriyaki Glazed Salmon Poke Bowl

Bright, approachable, and full of texture, this salmon poke bowl gets a glossy finish and sweet savory lift from Coo Moo Jams Apricot Ginger Teriyaki Glaze. The glaze acts as both a quick marinade and finishing drizzle, adding juicy apricot, warm ginger, and savory onion notes that balance the fresh fish, crisp vegetables, and nutty rice.

Ingredients

• 1 pound sushi grade salmon, skin removed and cut into 1/2 inch cubes
• 3 tablespoons Apricot Ginger Teriyaki Glaze (plus extra for drizzling) (product link)
• 1 tablespoon tamari or low sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1 tablespoon rice vinegar
• 2 cups cooked short grain rice, warm (or sushi rice)
• 1 avocado, sliced
• 1 cup cucumber, thin half-moons
• 1/2 cup shredded carrot
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds, toasted
• 1/4 cup thinly sliced radish (optional, for color and crunch)
• Pickled ginger and nori strips for garnish (optional)
• Sea salt and black pepper to taste

Apricot Ginger Quick Dressing

• 2 tablespoons Apricot Ginger Teriyaki Glaze
• 1 tablespoon lime juice
• 1 teaspoon honey or maple syrup (optional)
• 1 tablespoon thinly sliced fresh ginger or 1/2 teaspoon ground ginger (if you want extra ginger punch)

Instructions

1. Prep the salmon: Place the cubed salmon in a medium bowl. Add 3 tablespoons Apricot Ginger Teriyaki Glaze, tamari, and sesame oil. Gently toss to coat. Cover and refrigerate for 10 to 20 minutes while you prepare the other components. Do not marinate longer than 30 minutes for the best texture.
2. Make the dressing: Whisk together the quick dressing ingredients in a small bowl. Taste and adjust acidity or sweetness to your preference.
3. Warm the rice: Fluff warm rice and divide between 3 to 4 serving bowls. Lightly season the rice with a pinch of salt and a drizzle of rice vinegar if desired.
4. Assemble bowls: Arrange marinated salmon cubes on top of the rice. Fan avocado slices beside the salmon. Add cucumber, shredded carrot, radish, and green onions in separate sections so the bowl looks colorful and inviting.
5. Finish with glaze and sesame: Drizzle 1 to 2 teaspoons of extra Apricot Ginger Teriyaki Glaze across the salmon for a glossy finish. Spoon the quick dressing sparingly over the veggies. Sprinkle with toasted sesame seeds, nori strips, and pickled ginger if using. Add a final squeeze of lime, and season with a pinch of black pepper or flaky sea salt.
6. Serve: Serve immediately. For a communal style, place the jar of Apricot Ginger Teriyaki Glaze on the table so guests can add more to taste.

Notes

• For a cooked version, briefly sear the marinated salmon cubes in a hot skillet (30–45 seconds per side) for a lightly caramelized exterior before assembling.
• Swap salmon for diced tofu, shrimp, or smoked trout to change the protein while keeping the bowl concept fresh.
• Make it a meal prep option by storing components separately in airtight containers for up to 2 days. Add avocado just before serving.

Creative Use of the Product

Use a thin brush to glaze the surface of the salmon cubes, then torch the glaze quickly with a handheld kitchen torch for a professional caramelized sheen and subtle charred flavor. The torching intensifies the apricot ginger notes and creates a striking gloss on the fish.